Prep 1 hr 30 mins
Cook 30 mins
With chile-ginger dressing and noodles
- 1 1⁄2 lbs salmon fillets, skinned and boned
- coarse salt & freshly ground black pepper
- 5 tablespoons teriyaki marinade, store-bought
- vegetable oil, for rubbing
- 2 tablespoons red wine vinegar
- 1⁄4 cup sweet chili sauce
- 6 tablespoons asian fish sauce
- 3 tablespoons fresh ginger, finely grated
- 1 lb soba noodles
- 1 tablespoon instant bouillon granules
- 1⁄2 cup scallion, white parts cut into 1-inch pieces, greens thinly sliced
- 1 1⁄2 cups Baby Spinach
- 1 tablespoon sesame seeds, toasted
- Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
- Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
- Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
- Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
- Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
- To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.